Kombucha is a carbonated, slightly acidic beverage traditionally produced by the
fermentation of sweetened tea by a symbiotic culture of bacteria and yeast (SCOBY). The …

Kombucha is the fastest growing functional beverage market due to consumers' interest in
healthier foods. Traditionally produced with tea from Camellia sinensis, sugar, and SCOBY …

Kombucha is a highly nutritious beverage produced predominantly from varieties of black,
oolong, and green tea using a symbiotic culture of bacteria and yeast (SCOBY). With …

Kombucha is a customary tea-based beverage that is produced through the process of
fermenting a mixture of tea and sugar water with symbiotic culture of bacteria and yeast …

Due to the global rise in food insecurity, micronutrient deficiency, and diet-related health
issues, the United Nations (UN) has called for action to eradicate hunger and malnutrition …

Kombucha is a traditional healthy beverage usually made by the fermentation of sweetened
tea with a symbiotic culture of bacteria and yeast. The consumption of kombucha is …

Wild probiotic consortia of microorganisms (bacteria and yeasts) associated in the artisanal
cultures' microbiota (milk kefir grains, water kefir grains and kombucha) are considered …

Kombucha is a sweet and sour beverage made by fermenting a liquid base with a symbiotic
culture of bacteria and yeast. Different tea substrates, carbohydrate sources, and additional …

The development of fermented beverages from seeds is important because the fermentation
process decreases the concentration of anti‐nutritional compounds, in addition, compounds …

Lactose intolerance affects about 68–70% of the world population and bovine whey protein
is associated with allergic reactions, especially in children. Furthermore, many people do not …